Seafood Recipes

1 lb fresh or frozen shrimp in shells 
8  tomatillos, husked and cut up  
1  medium onion-cut up 
1  jalapeno, serrano, 
or banana pepper, 
seeded and cut up  
1 tbsp chopped mild 
green chili pepper 
(canned or fresh) 
cilantro or 
parsley leaves 1 tbsp 
1  clove garlic-quartered 
1/2 tsp dried oregano crushed 
1/2 tsp sugar 
1/4 tsp salt-free seasoning blend 
2 cup hot cooked rice 
1 cup water 
1 cup dry white wine 
or reduced-sodium chicken broth 
2  lemon or lime slices 
1/4 tsp pepper corns 
1 tsp fresh cilantro 
or parsley sprigs  
  
Thaw shrimp, if frozen. 
Peel and devein shrimp 
and set aside.
For green chili rice, 
in a blender container 
or food processor bowl, 
combine tomatillos, onion, 
jalapeno, serrano or 
banana pepper with
mild green chili pepper, 
cilantro or you can use 
a mixture of parsley, garlic, 
oregano, sugar and 
seasoning blend. 
Cover, and blend or process 
till smooth, stopping and 
scraping sides of container 
as necessary. 
Transfer mixture 
to a medium saucepan, 
then heat through. 
Stir in hot cooked rice 
then cover and keep warm.